Red Capsicum Marmalade
I found this on a new zealand site. Sounded interesting so i've posted it to share. quantity is only a guess as i haven't made this myself yet, but i do intend to soon. please remember that this is a preserve. the marmalade needs to sit for at least 6 weeks before you try it.
Steps
Grill the red capsicum under a searing hot heat until they blacken.
Halve , remove the seeds and core.
Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices.
Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
Bring to the boil then reduce to a gently simmer.
Cook 10 minutes until the mixture is thick and the consistency of jam.
Bottle into hot sterilised jars and seal.
Ingredients
red capsicums, lemon juice, orange juice, red wine vinegar, garlic cloves, onion, sugar, tomato paste, cayenne pepper, salt, fresh rosemary, fresh marjoram, lemon, zest of, orange, zest of